Cook With Me: Mediterranean Risotto

Mediterranean Chicken Risotto

Since we’ve been on a health kick during lockdown, I’ve been searching the web for healthy but tasty recipes and I came across this mediterranean chicken risotto and let me tell you its the perfect Sunday dinner dish. I’d never had a tomato based risotto before but i love tomato based foods, for me this was a winning combination and I was able to add lots of veg into it too! I changed a couple little things from the original recipe by roasting fresh peppers instead of ones from a jar and i baked the chicken before adding it to the risotto. If you give this recipe ago, let me know what you think and if you’d change anything.

Prep Time 15 minutes
Cook Time 40 minutes 
Total Time 55 minutes


  • 1 onion, finely chopped
  • 3 large red peppers, slice and de-seed oven roasted
  • 3 garlic cloves
  • 400g dried arborio rice
  • 2 chicken stock cubes
  • 3 tbsp tomato purée
  • 400g can chopped tomatoes
  • 3 skinless & boneless chicken breasts, cut into bite-sized chunks
  • 1 large courgette, cut into slices
  • 200g cherry tomatoes
  • 200g baby leaf spinach, roughly chopped
  • 150g cottage cheese or plain quark or Philadelphia cheese


  1. Slice and de-seed red peppers and roast in oven on 375 F for about 25 minutes and then set aside to cool. Once cooled purée the roasted red peppers and garlic in a mini food processor
  2. Lightly spray a baking tray with cooking oil and place chicken breasts in oven for about 20 minutes, these can be popped in the oven at the same time as the peppers. Once cooked cut chicken into bite-sized chunks and set aside till later – this will get cooked further within the risotto, I just prefer to bake for a little before adding to the pan with the rest of the risotto ingredients
  3. Place a large deep non-stick pan with a dash of oil placing it over a medium heat. Fry the onion for about 10 minutes or until softened, if it anything starts to stick add a little water
  4. Put 800ml water into another saucepan and bring to the boil and let over a low heat, add 1 chicken stock cube to the boiling water
  5. Stir the red pepper purée, rice and 2nd chicken stock cube into the saucepan with the onions and start adding ladlefuls of the hot water from the secondary saucepan, make sure you allow each ladleful of water to be absorbed by the rice before you add more. It’s important to stir often to stop the rice sticking (this is something I wasn’t that good at and Dave jumped into help me with it)
    After 10 minutes, add the tomato purée, tin of chopped tomatoes and chicken to the rice, then continue adding ladlefuls of water
  6. Add the courgette and cherry tomatoes. After 5 minutes, add the spinach and basil and continue adding the water until it has all been absorbed and the rice is al dente – about 25 minutes or cook for longer if you do not like al dente rice
  7. Remove from the heat, stir through the cottage or cream cheese or quark. To finish it off we went with a good sprinkling of Manchego cheese. Enjoy!

Photos by Dave Cox & Amy Purfield-Clark

Published by Vintage Reflection

Lifestyle - Food- Travel - Personal Style

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